Smoked Portobella Carpaccio Recipe

Inspired by Vedge

Time40m

Serves4

caper dressing, cracked pepper, nigella seed & fennel remoulade

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Ingredients

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1
Prepare the Portobello Mushrooms
Clean the Portobello mushrooms with a damp cloth. Remove the stems and gills, then slice them thinly with a sharp knife.
2
Smoke the Mushrooms
Preheat a smoker or grill. Lightly brush the mushroom slices with olive oil and season with sea salt and cracked black pepper. Arrange the slices in the smoker or on the grill and smoke for 15-20 minutes, until tender and infused with smoky flavor.
3
Prepare the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of capers (chopped), 1 teaspoon of lemon juice, and 1 teaspoon of Dijon mustard. Set aside.
4
Make the Remoulade
In a mixing bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of chopped fresh dill, 1 teaspoon of nigella seeds, and 1 teaspoon of finely chopped fennel bulb. Mix until well combined.
5
Assemble the Carpaccio
Arrange the smoked Portobello slices on a serving platter. Drizzle the caper dressing over the mushrooms and dollop the fennel remoulade on top. Garnish with additional cracked black pepper and nigella seeds as desired.